The prebiotics (Fructo-oligosaccharides and Xylo-oligosaccharides) modulate the probiotic properties of Lactiplantibacillus and Levilactobacillus strains isolated from traditional fermented olive
Houssam Abouloifa, Nastaran Khodaei, Yahya Rokni, Salwa Karboune, Milena Brasca, G D'Hallewin, Riadh Ben Salah, Ennouamane Saalaoui, Abdeslam Asehraou
Topics & Concepts
ProbioticFood scienceFermentationChemistryAntimicrobialPrebioticLactobacillus plantarumLactic acidBacteriaBiochemistryBiologyMicrobiologyGeneticsProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyProtein Hydrolysis and Bioactive Peptides